The Essential Guide To Baking VJJE Publishing Co. Table of Contents Cover 1 Our Daily Bread 2 Helpful Tips With Breads 8 Cake Baking 15 Helpful Tips With Cakes 22 Baking Cookies 30 Icing Techniques And Tricks 41 Baking Pies 48 The Essential Guide To Baking i Cover The Essential Guide To Baking Warning: All Rights Reserved. Unauthorized copying is a violation of applicable laws. Copyright 2002; VJJE Publishing Co. Distributed Exclusively By: Cover 1 Our Daily Bread Making bread from scratch is probably the most time consuming task of all baking. Bread baking is not hard to do, it just takes time. If you like to create unique flavors or like special health type breads, then scratch baking is the way to go. If you like the smell and taste of fresh baked bread, but don't want to spend the time making it from scratch, there are plenty of frozen breads you can bake. A premix will still take a lot of time to prepare, but everything is pre−measured and ready to go. You'll need a powerful mixer to mix bread from scratch. If you are a serious bread maker, you must keep notes of your technique. Bread making is extremely variable, but can be done correctly time after time simply by paying attention to your environment. Professional bakers must always alter or add to their formulas with each change in their environment. A different oven, mixer, or time of year will change the way they make bread type doughs. You must become aware of the variables of your kitchen environment to produce perfect yeast raised breads, doughnuts and sweet doughs. Many bakers make breads from premixed ingredients which will produce excellent bread. When using a dough made from a premix or frozen you will find the methods of preparation, baking tips, finishing tips, and bread handling tips to be of value. Using premixed ingredients saves a little time and reduces the needed skill level as far as scaling and mixing goes. However, all the other parts of bread handling is exactly the same as making from scratch. Using my suggestions will save you time and money no matter which form of mixing you chose. MIXING BREADS Make sure all your equipment is clean. Use the proper mixer attachment for mixing bread dough. All your ingredients should be cool when possible. Your water should be cool or very cold (in the summer months). When you are using a premix −− use the recommended water temperature. Prepare a place for your dough to rise in bulk before you make it into loaves. This place should be draft free and about 80 degrees. When the dough is unusually wet and sticky, add more flour (a little at a time) until the dough is right. When the dough is unusually dry at the beginning of the mixing time, add a little more cool water. Remember, all types of bread doughs have different characteristics. Some will be wet and sticky, while others will be dry. Your baking experience will teach you which is right. Add nut−meats, fruit, raisins, dates, etc. at the very end of your mixing time After mixing, place the bread in a lightly oiled bowl. Cover the bowl with a damp cloth or paper towel to protect the dough from drafts. BAKING BREAD Pre−set your oven about twenty minutes before baking. When the oven reaches your pre−set Our Daily Bread 2 temperature, use an oven thermometer to make sure the setting is correct. Season all your new baking pans by applying a very thin coat of vegetable oil and baking them empty for about 25 minutes at 400 degrees. Cool completely, wipe dry and LIGHTLY grease them with all−purpose shortening before using. When you use a spray release agent on your pans, make sure that for breads, the release agent does NOT contain flour. A very thin coating of all−purpose shortening (hydrogenated) will cause breads to release. Heavy steel pans are best for baking breads, light weight pans may cause the crust to brown before the middle is done. Breads that contain sugar and milk will brown quickly, sometimes before they are done. Place a piece of brown paper on their tops about half−way through the baking time. Bread will bake fine at 350 to 410 degrees. Make sure your oven temperature setting is correct. Cut hearth type breads like French bread and rolls before they completely rise to size. If you wait, they may fall. Make your cuts about one forth of an inch deep to insure good expansion in the oven and a pretty loaf. Brush on a wash of a fresh whole egg, mixed with a pinch of salt to make the crust shine. Brush this mixture on all crusty type breads before you cut them. Do not let this wash get on your baking pan. Egg wash will cause bread to stick to the pan. Brush on a wash of oil or water to pan breads. Use water when you wish to sprinkle on a topping. Use oil to make the top crust tender. Brush on before the bread rises. Do not let the wash get on your baking pan. Do not let bread rise in a draft. The dough will form a crust that will split and may cause small loaves. Let all bread rise to about 2/3 its desired finished size. Cover the bowl with a wet cloth or a damp paper towel. Use a hand spray bottle filled with water and spray a mist into the oven just before putting in the loaves. Crusty type breads like French bread should be sprayed as soon as you place them in the oven and again about 10 minutes later. They will have better expansion and a crispy golden crust. Bread should be kept at a room temperature of about 80 degrees while rising. Cooler temperature will make the dough take longer to rise. Warmer temperature will cause the dough to rise too quickly. A few degrees one way or the other won't matter. Bake rolls at a higher temperature than loaves, even when you are using the same dough for each. The smaller unit needs the higher temperature to avoid being dry. When your bread dough rises too much −− don't dismay, just reform the dough again and let it rise to the correct size. When the dough feels real warm, place it, pan and all, covered in the refrigerator for about The Essential Guide To Baking Our Daily Bread 3 15 minutes. After you take it out, allow the dough to rise the way you like and bake as usual. Brush the tops of brown−and−serve rolls with melted butter or margarine before baking. The flavor and crust color will be better. A QUICK TOUR OF BREAD FAULTS: EXTERNAL APPEARANCE Crust too dark −−− Causes. 1. Oven temperature too high. 2. Excessive milk or sugar. 3. Excessive baking time. 4. Over proofing. Crust too light −−− Causes. 1. Oven temperature too low. 2. Insufficient milk or sugar. 3. Insufficient baking time. 4. Insufficient proofing. 5. Insufficient mixing. Crust Broken −−− Causes. 1. Insufficient proofing. 2. Insufficient liquid. Crust too hard −−− Causes. 1. Oven temperature too high. 2. Insufficient proofing. 3. Insufficient sugar or shortening. 4. Excessive steam. 5. Insufficient liquid. 6. Baking time too long. Crust too soft −−− Causes. 1. Oven temperature too low. 2. Excessive sugar/egg yolks/shortening. 3. Excessive oil/margarine as a wash. 4. Insufficient steam during baking. 5. Baking time too short. INTERNAL APPEARANCE Poor flavor −−− Causes. 1. Over mixing/resulting in a hot dough. 2. Insufficient floor time. Poor texture −−− Causes. The Essential Guide To Baking Our Daily Bread 4 1. Wrong type of flour. 2. Insufficient floor time. 3. Insufficient proofing. 4. Insufficient mixing time. 5. Excessive dough heat in mixing. 6. Excessive proofing. PRODUCTION HINTS FOR BREADS: BAKING: Bake bread 350 to 475 degrees in a standard oven. Bake bread 340 to 450 degrees in a convection oven. Give correct floor/proofing time. Wash with correct ingredient to suit the type of bread being produced. Cool correctly to avoid sweating. MIXING: Use cold or ice water. Follow the formula method exactly. Use the correct flour. All equipment should be clean. Avoid over mixing the dough. Use fresh, high quality ingredients. All bread doughs should have a finished temp. of 80 to 86 degrees. HANDLING: Remove from the pans as soon as possible after baking. Let the bread products cool out of a draft. Place in bags as soon as cool, warm bread will mold quickly if placed in bags. Freeze bread as soon as it is cool and always in bags. All equipment should be clean to avoid mold. Yeast dies at 140 degrees. Brown and serve rolls must reach an internal temperature of 140 degrees in the oven. Rolls may be frozen, but only if they have gone through a correct processing procedure. Rolls must be made and frozen (in bags) as quickly as possible. PROBLEMS WITH BREADS: PROBLEM: What is the best way to bake brown and serve rolls? First, brush their tops with melted butter or margarine. Bake at the recommended temperature (on their package), but be careful of dark coated baking sheets. Dark coated baking sheets may cause the bottoms to burn before they are done. Bake brown and serve rolls at a high temperature to insure a crispy, flavorful crust. PROBLEM: Breads that are always too hard and heavy. Breads made from scratch or from a mix must have an internal temperature of about 80 degrees The Essential Guide To Baking Our Daily Bread 5 for the yeast to work properly. Cold dough will not expand properly. Make sure the bread rises in a warm draft free environment. PROBLEM: Bread that rises too fast in the pan. Use cool or cold water in the mix. The place you let the bread rise in bulk should be about 80 degrees. Place the dough in the refrigerator for a few minutes to cool down (while the dough is still in bulk form). PROBLEM: French bread that has a pale crust. Spray or paint the loaves with water (before cutting). Use an egg wash to make the crust really brown up. French bread must have a high temperature to bake properly. Check your oven to make sure the temperature is correct. Add a little sugar to the mix. PROBLEM: Tough pizza crust. Most of the time a pizza crust dough should be wet and sticky (use a little extra water). Toss in plenty of spices. Oil your pan with olive oil. Try baking the crust first, then add any topping and bake only to melt the cheese. Try dipping your fingers in olive oil when you flatten the crust in the pan. Use plenty of olive oil and the crust will be flavorful and crispy. PROBLEM: Bread loaves and rolls that are heavy and soggy in the middle. When everything else has been done right, maybe the unit weight is too heavy. Try making the pieces smaller and let them rise longer. PROBLEM: Bread loaves that cave in on their sides when removed from the pan. Always remove bread from the pan as soon as taken from the oven. The crust sweats and may fall. Make sure that you use Bread flour in the mix. Weak flour will cause loaves to fall. Make sure the loaves are done. Thump the top and if the loaf sounds hollow −− it is done. Setting (just baked) loaves in a cool draft of air will sometimes cause their sides to cave in. When the dough is allowed to rise too much before baking the loaves will sometimes collapse. PROBLEM: Is it all right to use Oatmeal or Oat bran in my bread mix. Sure. Oat bran may be added with the flour, but add Oatmeal about half way through the mixing cycle. Do not use instant Oatmeal. Instant Oatmeal will dissolve and change the bread's chemistry. Try substituting some of the water with applesauce and use a little cinnamon in the mix when making Oat meal bread. PROBLEM: Soft crusty breads. The secret to good crusty breads is to use very little (if any) fats, egg yolks, milks or sugar in the mix. Always serve crusty breads as soon as they are baked for the best flavor and appearance. Use only Bread Flour and make sure the dough is on the stiff side rather than soft and sticky. However, some crusty breads are very sticky (excess water). These breads are made by using an extra warm dough and baking quickly at a high temperature. The Essential Guide To Baking Our Daily Bread 6 PROBLEM: Making bread loaves and rolls have a shiny crust. Wash their tops with a whole fresh egg mixed with a pinch of salt. This may cause the top to brown too quickly, so wash the loaves about 3/4 of the way through their baking time. Rolls can either be dipped or sprayed with evaporated milk. This will cause their tops to shine. PROBLEM: Is it all right to freeze my breads and rolls? Yes. Freezing is the best way to keep breads and rolls fresh. Always freeze breads and rolls even when keeping them for only a few days. PROBLEM: What should I use to keep my breads from molding? Nothing, unless you use a propionate in the mix. Always use clean equipment and pans. Cool breads quickly in a draft free place. Freeze breads to keep them and mold will never be a problem. The Essential Guide To Baking Our Daily Bread 7 Helpful Tips With Breads FRENCH BREAD: French bread is probably the most popular crusty bread. Its characteristics are a fairly dense, chewy center surrounded by a golden brown crispy crust. French bread dough may be shaped in a loaf, thin stick, or a roll. The flavor is usually rather bland and is best when eaten very fresh and hot. French bread serves as an excellent compliment choice for soups, salads, red meat and of course, all sorts of pasta dishes. FRENCH BREAD TIPS: Wash the tops of French bread with a mixture of one tablespoon salt and one cup water. Wash the first time before the bread rises. Bake French bread at 425 degrees for 15 minutes, wash with the salt water mixture again and turn the oven down to 375 degrees. Let bake for 10 minutes and wash with the salt water mixture again. Continue to bake until done. This will give your French bread a very crispy and flavorful crust. Let raw, frozen French bread dough thaw before brushing with the salt water mixture. Slice French bread loaves, sticks or rolls and spread on a mixture of butter/garlic salt. Cover with a dry paper towel and use your microwave for a soft bread. Grill in your oven's broiler, cut side up, for a crispy bread. French bread that is dry or stale can still be used as delicious croutons. Slice the loaf thin, spread with butter, butter/garlic salt, or butter/Parmesan cheese, then toast in your oven's broiler until very crisp. WHITE PAN BREAD, LOAVES AND ROLLS: White bread, Egg bread, Milk bread are types of bread that are usually baked in heavy steel pans. They are shaped into loaves, sliced thin and best suited for sandwiches. White bread's characteristic soft texture and thin crust lends itself to making a variety of small soft dinner rolls. White bread is usually a flavorful bread that is on the sweet side with a slight egg taste. White bread compliments fish dishes and cold cuts. In the shape of a roll, it goes with about any meal. TIPS ON WHITE BREAD: Brush melted butter on the tops of bread loaves and rolls as soon as they are removed from the oven. This will greatly enhance their flavor. Since white bread rolls bake quickly, dip them in evaporated milk before they rise for baking. This milk dip will give your rolls, whether made from scratch or bought frozen, a rich brown crust. For a different look and taste, follow the milk dip by sprinkling the rolls with poppy or sesame seeds. Do not wash white bread loaves with evaporated milk. The rich dough will brown quickly, but will not bake enough in the center. Helpful Tips With Breads 8 [...]... egg wash to make it shine Do not let the wash get on the baking pan Brioche is very fragile and will tear apart if the dough sticks to the baking pan Add `dustless' black pepper to the dough and form into a loaf shape to make Pepper bread Wash the top of the Pepper bread loaf with egg wash, but be careful not to let the wash get on the baking pan Let the dough rise to slightly over the top of the pan... back to the touch Turn the cake out on a dusted (1/3 granulated sugar to 2/3 bread flour) paper as soon as they are removed from the oven If the bottoms stick to the pan, bake for a few minutes longer If the cakes are allowed to set in the pans too long, they may also stick to the bottom of the cake pan Cool cake layers completely in a draft free place, wrap air−tight and freeze for the best storage... coat the inside of the baking pan and then wash the top of the loaf with olive oil XII ONIONS: Dehydrated onions are great to use in bread rolls Add water and let them plump, then drain off the excess water and knead them into your favorite dough XIII CHEESE: Parmesan cheese and garlic salt is very good sprinkled on the top of French bread sticks Helpful Tips With Breads 13 The Essential Guide To Baking. .. in the center of the oven Bake for the suggested amount of time The only variable will be the baking temperature At the end of the suggested time, remove the first layer from the oven and let it cool While the layer is cooling, turn the oven up to 360 degrees and wait 15 minutes to heat Place a second layer in the oven and again bake for the suggested time At the end of the suggested time, remove the. .. layer from the oven and turn the oven up to 370 degrees Wait 15 minutes to heat, then place a third layer in and bake for the suggested time Remove the third layer after the suggested time and let all three layers cool Cake Baking 15 The Essential Guide To Baking Cut each layer in half and place them side by side Which layer is the most perfect? If the layer baked at 370 degrees is the best, and the directions... MIDDLE: You probably used too much flour or too little liquid Your Cake Baking 18 The Essential Guide To Baking oven temperature may have been too hot Check the temperature with a small thermometer, one that's made for ovens IF YOUR CAKE STICKS TO THE PAN: You may have not greased and floured the pan enough You probably let the layers cool too long in the pan before trying to remove them Not baked long enough... wooden spoon to push at least four holes in your loaf of whole−wheat bread Push the holes (from the top to the bottom) in the loaves before you let the dough rise This will insure proper texture Wash the top of your whole−wheat bread with salad oil before you let the dough rise This will keep the top crust tender Remove the loaves from their pans as soon as you take them from the oven Let the loaves... any loose crumbs from the top and sides before icing When icing a cake, place the first layer bottom side up (add the icing), then place the second layer top side up for a perfect match in the middle Cake Baking 17 The Essential Guide To Baking Make a small portion of icing extra wet (add a little extra water) Ice the entire cake with a very thin coating of this wet icing to set the crumbs and fill any... wooden pick in the center of the cake layer If the pick is dry, remove the cake If the pick is wet or sticky, let the cake bake for five more minutes then test again An experienced baker can test for doneness by lightly touching the center of the layer When the cake springs back to the touch, it is done Let the cake layers cool five or ten minutes in the pans before inverting on a wire rack to finish cooling... from the oven Make sure the batter is level in the pans Cakes will spring back, when touched, when they are done Cake Baking 20 The Essential Guide To Baking Baking time will vary with pan size and batter weight MIXING: Batter temperature should be 70 to 75 degrees ALL equipment should be clean and grease free Pans should be greased properly Use a paddle (not a wire whip) to mix the batter Follow the . into a loaf shape to make Pepper bread. Wash the top of the Pepper bread loaf with egg wash, but be careful not to let the wash get on the baking pan. Let the dough rise to slightly over the. crust. Wash their tops with a whole fresh egg mixed with a pinch of salt. This may cause the top to brown too quickly, so wash the loaves about 3/4 of the way through their baking time. Rolls can either. Cakes 22 Baking Cookies 30 Icing Techniques And Tricks 41 Baking Pies 48 The Essential Guide To Baking i Cover The Essential Guide To Baking Warning: All Rights Reserved. Unauthorized copying